My mother is trying to make my wedding cake for me. She is taking a standard cake recipe and trying to make an 8", 10" and 12" cake for the wedding. Last night she made the 12" and, while the cake tasted no different, the consistency was different. It was denser and darker. Also, she said she experienced the following: she tried to cook it under the same temperature as her standard 8" or 9" and when checking on it saw that it had risen greatly and pulled away from the sides....later it flattened but with a hole in the center....after that it cracked severely. Can anyone give me any help on how to cook a red velvet wedding cake?
2006-11-29
01:21:57
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6 answers
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asked by
Scadle
4
in
Weddings